122 
FLORIDA STATE HORTICULTURAL SOCIETY. 
from the tree or made into paste as is 
done with figs, for cake filling, 
i cup fruit 
y 2 cup sugar 
y 2 cup water 
Boil until thick and spread between 
layers of cake. If needed to thicken, a 
teaspoonful of cornstarch or arrowroot 
may be added. 
Carissa. 
(Carissa Grandiflora.) 
My one trial was quite satisfactory. 
Place the fruit, either whole or cut in half 
—the latter preferred—in boiling syrup 
prepared by using one-third as much su¬ 
gar as fruit with water to moisten. Boil 
fifteen minutes and seal in sterilized jars. 
Jelly or Marmalade —This was not 
tried, but will doubtless make either of 
.above according to usual methods. 
Cerinam. 
( Monster a d eliciosa .) 
This fruit is shaped like a huge ear of 
'corn, the pips resembling the kernels. 
These pips when ripe, turn a beautiful 
light green color and are easily detached 
from center. It may be served either 
alone or blended with sliced banana or 
other fruit. 
The fruit can also be cut cross-wise 
and served in slices. Do not use until 
well ripened. A peculiar feature is that 
this fruit begins to ripen at base. Only 
a portion is ready for use at one time. 
The rest must be laid aside to ripen. 
Citron. 
This is one of our citrus fruits that is 
not usable except when candied or made 
into preserve, pickle, or marmalade. Fruit 
should be taken either entirely green or 
just before maturing. 
Curing Citron —(Florida Agriculturist, 
April i9 ; 1905)—Cut fruit in half and 
remove pulp. Place rinds in strong brine 
for two weeks. Take out and boil in 
fresh water until tender. 
Then a process of boiling in syrup com¬ 
mences. Four different syrups consist¬ 
ing of sugar, glucose and water are em¬ 
ployed. By the first boiling the brine is 
entirely eliminated and the three consecu¬ 
tive boilings in the syrup make the fruit 
sweet and palatable. The citron is then 
laid on trays and subjected to the drying 
treatment until it hardens. After hard¬ 
ening, it is powdered over with specially 
prepared sugar and packed for market. 
Family Use —Cut the fruit into thin 
slices or into inch cubes. Soak over 
night in salt water. Drain and cover 
with cold water. Let it boil and taste to 
determine if a sufficient amount of oil has 
been removed to render fruit palatable. 
If not, repeat the process. When the 
right flavor has been obtained, boil until 
the citron is tender. Drain off the liquid, 
and put into syrup made as follows: To 
each pound of fruit allow one pound of 
sugar and one of water. When the liquid 
is boiling add the prepared fruit and con¬ 
tinue to cook for one-half hour; and then 
put into sterilized jar and seal. When 
wanted to use in fruit cake, puddings, 
etc., drain off syrup and cut in pieces as 
when using the commercial product. 
Confection —Prepare the fruit as di¬ 
rected abdVe. Drain the syrup from the 
fruit. Heat the syrup and replace the 
fruit. Boil until syrup candies. Place on 
plate to dry off and when dry sprinkle 
with dry sugar. 
